Bacon Pea Split Soup

A classic Quebec-style split pea soup with smoky bacon, yellow peas, carrots, celery, and herbs. This hearty make-ahead lunch freezes well and becomes even more flavourful after a day in the fridge.

Bacon Pea Split Soup
Prep time
15 min
Cook time
75 min
Yield
1 serving

Ingredients

  • 45 g Bacon
  • 0.2 g Bay Leaf
  • 0.5 g Black Pepper
  • 70 g Carrot
  • 45 g Celery
  • 600 g Chicken broth
  • 0.5 g Dried Thyme
  • 80 g Dried Yellow Split Peas
  • 5 g Garlic
  • 60 g Onion

Instructions

  1. Rinse the yellow split peas under cold water and set aside.
  2. Dice the bacon, onion, carrot, celery, and garlic.
  3. Cook the bacon in a soup pot over medium heat until lightly crisp.
  4. Add the onion, carrot, celery, and garlic. Cook for 5 minutes, stirring occasionally, until softened.
  5. Add the split peas, chicken broth, bay leaf, thyme, and black pepper. Bring to a boil.
  6. Reduce the heat to low, cover partially, and simmer for 60 to 70 minutes, stirring occasionally, until the peas are very tender and the soup is thick.
  7. Remove the bay leaf and divide the soup into a meal-prep container. Cool before refrigerating or freezing.